INGREDIENTS

Pernod, Ricard, Ouzo or any other Anise flavored liquor to taste, optional

1/4 cup heavy cream

salt to taste

12 Oysters, opened, juices carefully left with oyster

2-3 tbsp. grated Parmigiano

INSTRUCTIONS

Blanch the spinach in boiling salted water for 30 seconds. Drain and immediately spread out on a paper towel lined cookie tray. When cool carefully and thoroughly squeeze the spinach, trying to remove as much moisture as possible.

Chop the squeezed spinach and set aside while you make the Pernod cream.

Add the shallot and butter to a small skillet and set over med-high heat. Cook and stir for a few minutes until the shallot wilts and becomes fragrant. Add about 1 ounce Pernod and reduce 1 minute—be careful the Pernod might ignite!

Add the cream, bring to a simmer and cook about 3 minutes until the cream has reduced by 1/2. Off the heat and allow to cool for 10 minutes or so.

Combine the cream mixture with the spinach and taste for salt and Pernod—you will probably want to add a dash or two of Pernod at this point. You can cover and refrigerate the Pernod-Spinach blend for up to two days.

To serve preheat your oven to 400F. Divide the spinach mixture on top of the shucked oysters (still in their shells) and then sprinkle each oyster with some grated Parmigiano.

Bake for 6-10 minutes until the Parmigiano is melted and golden brown. Serve hot.